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Classic coquito

Classic coquito
Ricardo DeAratanha / Los Angeles Times

The holidays are long over, but your desire to keep throwing parties isn't. Today is Groundhog Day after all, and tomorrow is Super Bowl Sunday. Then there's Lincoln's Birthday (which promises to be more popular than ever this year thanks ... Read more

Total time: 15 minutes, plus chilling time | Serves 10
  • 2 egg yolks
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can cream of coconut
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup rum
  • 1/2 cup water
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg, plus extra for garnish
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Grated semisweet chocolate, for garnish

Step 1In the top of a double boiler, combine the egg yolks and evaporated milk. Cook over lightly simmering water, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.

Step 2Transfer the mixture to a blender. Add the cream of coconut, sweetened condensed milk, rum, water, cloves, allspice, nutmet, cinnamon and vanilla, and blend for about 30 seconds. Pour into a glass bottle and chill overnight.

Step 3Fill 10 wine glasses with ice, and add 6 ounces coquito to each. Top with freshly grated nutmeg and semisweet chocolate.

Note: Adapted from a recipe by Wolf in Sheep's Clothing in Venice.


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